No-Wine Balsamic Dutch Oven Chuck Roast
A chuck roast braised in beef broth with balsamic and red wine vinegar, so the sauce has the acid of wine and no alcohol. It shreds at 195 to 205°F.
No-Wine Balsamic Dutch Oven Chuck Roast
Course: Main CourseDifficulty: Easy6
servings20
minutes3
hours45
minutesA chuck roast braised in beef broth with balsamic and red wine vinegar, so the sauce has the acid of wine and no alcohol. It shreds at 195 to 205°F.
Ingredients
3 to 4 lb boneless chuck roast
2 tsp kosher salt and 1 tsp black pepper
2 tbsp olive oil
1 large red onion, sliced thick
5 garlic cloves, smashed
2 tbsp tomato paste
3 cups low-sodium beef broth
2 tbsp balsamic vinegar
1 tbsp red wine vinegar
1 tbsp Worcestershire sauce
1 tsp dried oregano
2 bay leaves
Directions
- Heat the oven to 300°F. Dry the roast with paper towels and season it generously with salt and pepper.
- Heat the oil in a Dutch oven over medium-high heat and sear the roast 5 to 6 minutes per side. Move it to a plate.
- Add the red onion and cook 5 minutes until it softens and picks up color from the bottom of the pot.
- Stir in the garlic and tomato paste and cook 1 minute, then add 1 cup of broth and scrape the pot clean.
- Add the balsamic, red wine vinegar, Worcestershire, oregano and the remaining broth. Bring to a simmer.
- Return the roast and bay leaves. The liquid should come halfway up the roast; add a little more broth if it does not.
- Cover and braise for 3 hours, turning the roast once at the 1½ hour mark with tongs.
- Check the middle at 3½ hours. Pull the roast at 195 to 205°F; if a fork meets resistance, cover and cook 15 to 30 minutes more.
- Rest 10 minutes, then shred with two forks, skim the fat from the juices and spoon the sauce over the meat. Taste and add a teaspoon of vinegar if it needs brightness.
Notes
- Use a splash of beef broth in place of any vinegar if your family finds it sour. For a thicker sauce, simmer the strained juices uncovered for 10 minutes. The shredded meat keeps 4 days and makes good sandwiches on toasted rolls.
Wine flavor without the wine
Balsamic gives the sauce sweetness and body, and a small splash of red wine vinegar brings the sharp edge wine usually adds. Tomato paste cooked into the onions deepens the color. The result is a dark, glossy sauce with no alcohol to cook off.
Straining the juices before thickening gives a smooth finish.
Swaps and limits
Chuck is the right cut. Beef short ribs are a richer option. Do not substitute apple cider vinegar for the red wine vinegar, because it tastes fruity and flat here. Use real balsamic, not the thin glaze.
What to serve
Creamy polenta or mashed potatoes catch the sauce well. For sandwiches, pile the shredded meat on toasted rolls with sharp provolone.
Storing
Keep the meat in its sauce so it stays moist. Warm it slowly on the stove or covered in the oven with a little broth.
Skim any fat from the top of the juices before serving. A teaspoon of Dijon stirred in at the end adds extra backbone, and a few chopped parsley leaves freshen the plate.
No-Wine Balsamic Dutch Oven Chuck Roast at a glance
- Prep time: 20 minutes
- Cooking time: 3 hours 45 minutes
- Servings: 6 servings
- Ingredients: 12, led by to 4 lb boneless chuck roast, kosher salt and 1 tsp black pepper, olive oil, red onion
Tips for No-Wine Balsamic Dutch Oven Chuck Roast
Use a splash of beef broth in place of any vinegar if your family finds it sour. For a thicker sauce, simmer the strained juices uncovered for 10 minutes. The shredded meat keeps 4 days and makes good sandwiches on toasted rolls.
No-Wine Balsamic Dutch Oven Chuck Roast FAQ
How long does No-Wine Balsamic Dutch Oven Chuck Roast take?
No-Wine Balsamic Dutch Oven Chuck Roast takes 3 hours 45 minutes of cooking after 20 minutes of prep.
How many people does No-Wine Balsamic Dutch Oven Chuck Roast serve?
This recipe makes 6 servings.
What do I need to make No-Wine Balsamic Dutch Oven Chuck Roast?
12 ingredients, led by to 4 lb boneless chuck roast, kosher salt and 1 tsp black pepper, olive oil, red onion. Amounts are in the recipe card above.
Part of: 5 Dutch Oven Chuck Roast Recipes That Shred, Not Stay Tough
